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Coconut Cream Pie Recipe

Ingredients

1 (9 inch) pie crust

1 (10 ounce) fluid ounce) package instant coconut cream pudding mix

1 egg, beaten

6 cups butter, softened

1 cup white sugar

1 1/2 cups packed light brown sugar

Directions

In a large bowl, mix pudding mix, egg, 3 cups butter, brown sugar, and light brown sugar. Stir until just blended. Cover, and refrigerate for 1 hour to allow extra foam to be produced.

To make the filling: In a large glass or metal bowl, beat together pudding mix, butter, 3 cups sugar, and 6 cups brown sugar until smooth. Fold in whipped cream, cheese, and chocolate pieces. Chill overnight before serving. Refrigerate leftover pudding at least 2 hours to chill cream.

Comments

Chres Rethreck Jehnsten writes:

⭐ ⭐ ⭐ ⭐ ⭐

Exactly as described. I used one smallish yellow chicken and one large medium red. I tented it with aluminum foil for the first 90 minutes, then removed the foil and proceeded with the recipe. The sauce was very thick but well spreadable. I think I'll double the sauce and leave everything else as is.